A cocktail lover's guide to the semi-sybaritic life.Cocktail and Food Consultants Steve Schul and Paul Zablocki's journeysin mixology with old and new drinks, food to pair with them, places to imbibe, and the buzzingsgoing on
in their thirsty minds.

Recipes galore with ideas for Cocktail–Party Food Pairings.

Sunday, November 4, 2012

The Ballad of Hurricane Sandy, or Drink Today, For Tomorrow You May Be Out

Our hearts go out to all the victims of Hurricane Sandy.

Let’s not mince words: Hurricanes suck. Or blow, rather. For us Northeasterners, they used to seem exotic, exciting, a day off from work. But now, as global weather mutates from long-term exposure to the ever-changing whimsies of Man, compounded with Mother Nature’s own middle-aged problems, our planet provides little succor.

But if hurricanes provide one positive aspect, it’s that they bring people closer together. Just look at all the news stories about the fearless who rescued the elderly and sick from certain peril, the do-gooders who opened their doors to the needy. Selflessness on a grand scale.

Take our recent Man vs. Nature battle against the tumultuous Sandy. While we did not perform heroic deeds, what little we had to offer was in the form of booze. We’ve got lots of it, and as Sandy began its histrionics, we left our penthouse aerie to wait out the blustery evening hours with our lovely friends Curt and Theo, on the safer second floor. Our survival kit: several bottles of spirits, a few limes we had left in the crisper, a shaker, and a bucket of ice.

When coming up with a Hurricane Sandy cocktail, we eschewed any association with the classic Hurricane cocktail of many rums, passion fruit, grenadine, orange, and lime. Although we do enjoy a homemade Hurricane (we had them during Irene’s shenanigans last year [SEE RECIPE BELOW]), and we had the ingredients on hand, we wanted to be at least a little bit creative as the wind started to pummel the building. But we also wanted something simple, something that could be made in the dark if the power decided to give up.

We decided that our main spirit would be twofold: Laird’s apple brandy (not Laird’s Applejack, but the bonded, higher-proof version, with the words “Apple Brandy” on the label [SEE PHOTO RIGHT]), and Southern Comfort. We chose the apple brandy because it’s made in New Jersey, and we wanted to pay homage because we knew that the Garden State would be hit hard. Southern Comfort was a more difficult choice. On its own, it can be a bit cloying, but when mixed with other spirits, this New Orleans spicy peach liqueur can really add depth, creating oodles of new flavors. Sipping them together, we knew we were on the right track.

Normally, we would then start to experiment with fresh citrus or other juices to add to the mix, but a convenient bottle of limeade saved us from having to constantly squeeze fresh limes. When we mixed the three together, we knew the three ingredients made for a happy menage a trois. Present at the finish was a lingering slightly grassy flan-like flavor that reminded us of Żubrówka, or Polish bison grass vodka. This made us happy. So happy in fact, we whipped up a batch of Cheddar Blue Fricos to pair with them before we ventured down to the second floor.

While mixing up our first batch at Curt’s place, we heard a loud crack, followed by an instant boom. We ran to the window to see a huge bough spanning the entire width of the street, lying atop a parked car. Neighbors flocked to the streets to see what had happened. The last thing we wanted to witness was another bough crashing down, so we implored everyone to get back inside. Luckily we had some Hurricane Sandys to assuage our fears of what was yet to come.

Method
Shake with ice for 5 seconds and strain into an ice-filled Hurricane or tiki glass. Garnish with an orange slice and a cherry on a cocktail pick.

* In a sauce pan over low heat, dissolve 1 cup sugar in 1 cup water, stirring occasionally until all crystals have dissolved. Let cool and transfer to a clean, airtight container. May be kept in refrigerator for up to a month.

You Can Help
Many restaurants, bars, distilleries, food shops, and liquor stores in the hurricane zone were hit hard, and some face extinction. Those that are still operating need your support right now to stay in business. Stop by one before or after work today, or make a special trip this weekend, to keep their cash registers singing. Or make a donation to one of the many charities set up to provide relief. Peace.